Recipe Git v1

Miyan Lalo (Hausa Jute Leaf Soup)

Prep: 0 min Cook: 0 min Servings: 2–3 Difficulty: medium

Categories: Soup

Tags: hausa, medium difficulty, recipes for soup, recipes using iru, recipes using jute, recipes using meat, recipes using onion, recipes using potash, recipes without cooking time

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AMiyan_Lalo_%28Hausa_Jute_Leaf_Soup%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AMiyan%20Lalo%20%28Hausa%20Jute%20Leaf%20Soup%29&oldid=4636102

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

3 medium pieces of meat
2 teaspoons stock cube (e.g., Maggi)
½ cup dried ground chile pepper (adjust to taste)
1 large onion, chopped
2 bunches of fresh jute (lalo) leaves, chopped
1 small piece of potash (kanwa)
2 medium pieces of daddawa (fermented locust bean), pounded
Water (as needed for boiling)

Directions

In a pot, boil the meat with the stock cube, half of the chopped onion, and just enough water to cover the meat. Cook until the meat is tender.
Add the chopped jute leaves and potash. Cook for 5–10 minutes, stirring occasionally.
Blend the remaining onion with the chile pepper and a small amount of water to form a purée. Add this mixture to the pot along with the pounded daddawa.
Stir well and simmer for another 2 minutes, then remove from heat. Serve hot with tuwo (e.g., Tuwon Semo, Tuwon Masara, Tuwon Shinkafa, Semovita or Fufu).

Equipment

Pot, Stovetop, Knife, Blender or grinding stone, Bowl

Notes

You can use frozen jute leaves or molokhia as a substitute if fresh lalo is unavailable.

Ground crayfish or seasoning oil may be added for extra flavor depending on personal preference.